Guacamole (the best ever) inspired by my trip to Calgary to see son Jonathan.

Yield: 6 - 8 servings


3 ripe avocados (large)
2 limes (zest & juice)
1 teaspoon salt
½ teaspoon Serrano pepper
2 tomatoes
1 bunch cilantro
½ cup white onion
3 garlic cloves
Cracked pepper

Avocados have to be very ripe for this recipe to be perfect.

Cut avocados in half. Remove the pit and discard. With a pairing knife, cut the flesh into small chunks while still in the skin. With a large spoon, spoon out the avocados into a large bowl.

Dice tomatoes, garlic, onion, serrano pepper, and cilantro and add to avocados. (I really like the taste of the ‘Houwelings’ large tomatoes on the vine combined with their roma tomatoes on the vine. Absolutely delicious.)

Add zest & juice of limes, cracked pepper and salt. Mix well. Chill before serving. Website:

Complementary Wines: Pinot Blanc, Pinot Grigio, Riesling, Sauvignon Blanc

If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog Cooking Uncovered.

If you liked this recipe, you may also like these snacks and wine recipe pairings:

Return to recipe homepage.